easy chole recipe | how to make chana masala recipe in pressure cooker

easy chole recipe in pressure cooker with step by step photos – this one is an easy chole recipe and does not require chana masala spice blend or powder. you also don’t need to make this spice blend at home, as is done in the popular chole recipe already shared on the blog.

again my mom in law’s homely chole recipe that is fab when served with rice or had with rotis or pooris. since this recipe also happens to be our favorite chole recipe, i often end up making this one at home. this recipe is very different than all the chana recipes you will find on the internet or anywhere.

this chana masala recipe is simple in the sense that the chickpeas are cooked first with some spices and onions. then a sauteed masala of onions-tomatoes is made and added to the cooked chickpeas. then everything is simmered till you get a medium consistency in the gravy. so easy to prepare. this is a home style chana masala and the taste of this chana gravy is like the chana masala you can get to taste in indian homes.

one special spice which is added to this chole makes it different and gives an aromatic flavor to the chole. no, its not black cardamoms or cloves or cinnamon. they are carom seeds or ajwain/omam. the carom seeds also help in digestion of the chickpeas. the recipe is also not spicy.

while making chole or rajma, its always suggested to soak them overnight or at least for 8-9 hours as then its easier to cook them. usually, i cook them in pressure cooker. you can make it in covered pan also but it will take more time to cook.

i also make sure that chole or chickpeas are cooked till soft. this not only give good texture but the chana/chole also become easy to digest.

serve the chole, with very finely chopped onions, green chilli and lemon wedges. as thats how many people like to have chole. adding chopped onions or lemon juice to the punjabi chole really adds a lot of taste to the chole.

add this sauted onion-tomatoes-green chili mixture to the cooked chole/chickpeas.

mix very well and simmer for 15-20 minutes or more till the gravy or curry becomes smooth and slightly thickens.

the consistency of the chole curry is not soupy or broth like.

mash a few chickpeas with the spoon to thicken the chana masala gravy or curry.

lastly add garam masala powder and dry mango powder (amchur powder).

chole should not be cooked too much after the addition of garam masala and dry mango powder. so add them at the very last once you get the smooth consistency in the chole masala, as cooking diminishes the flavor and taste of both.

check the taste of chana masala and add more salt, garam masala or dry mango powder if required.

serve chole masala hot with roti, rice, poori, naan or bhatura.

to spice the chole more, serve them with finely chopped onions, green chilli and lemon wedges.

stepwise chana masala recipe in pressure cooker:

1. rinse and then soak 1 cup chickpeas/chole/chana overnight or for 8 to 9 hours in enough water.

5. pressure cook for 20 to 22 minutes on a medium to high flame till the chickpeas are cooked well. the chickpeas should not even have a slight bite in them and should have a melt in the mouth consistency.

19. then add 1 tsp garam masala powder. chole should not be cooked too much after the addition of garam masala and dry mango powder. so add them at the very last once you get the smooth consistency in the chole masala, as cooking diminishes the flavor and taste of both.

20. mix very well. check the taste of chana masala and add more salt, garam masala or dry mango powder if required. the consistency of the chana masala curry is not soupy or broth like.

thanks jane. yes you can make this recipe with precooked chickpeas. but here, you will need to saute everything. add oil. add all the whole spices (1 inch cinnamon 2 black cardamoms, 5-6 cloves, 1 tej patta/indian bay leaf, 1 tsp cumin/jeera, 1 tsp carom seeds/ajwain) and saute for a few seconds till they are fragrant. then add onions (1 large onion, finely chopped) and saute till the onions become a light golden. add chopped ginger-garlic and saute till their raw aroma goes away. then add tomatoes and saute till you see oil leaving the sides of the mixture. the tomatoes should become mushy. add the green chilies, spices powders, salt. add water and chickpeas. simmer for some minutes till the gravy looks thickens a bit. lastly add garam masala powder and amchur powder. stir and simmer for a minute. garnish with coriander leaves and serve.

welcome amy. you have to cook chickpeas in a pan or pot with enough water. it will take more time to cook. the time also depends upon the quality of chickpeas. older the chickpeas, more time they will take to cook.